Fresh Blueberry Cheesecake
Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 4 packages (8 oz each) cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup sour cream
- 2 cups fresh blueberries
- 1 tablespoon lemon juice
- 2 tablespoons cornstarch
- 1/4 cup water
Directions:
1. Preheat oven to 325°F (163°C). In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press mixture firmly into the bottom of a 9-inch springform pan to form the crust.
2. In a large bowl, beat the cream cheese until smooth and creamy. Gradually add 1 cup sugar and vanilla extract, beating until well combined.
3. Add eggs one at a time, mixing on low speed after each addition just until blended.
4. Stir in sour cream until smooth. Pour the cream cheese mixture over the crust in the springform pan.
5. Bake for 55-60 minutes, or until the center is almost set but still slightly jiggly.
6. While cheesecake is baking, combine blueberries, lemon juice, cornstarch, and water in a small saucepan. Cook over medium heat, stirring constantly, until the mixture thickens and blueberries release their juice, about 5 minutes. Remove from heat and let cool slightly.
7. Once the cheesecake is done, remove it from the oven and spoon the blueberry topping evenly over the surface.
8. Refrigerate the cheesecake for at least 4 hours, or overnight, before serving.
Prep Time: 20 minutes | Cooking Time: 60 minutes | Total Time: 4 hours 80 minutes
Kcal: 420 kcal | Servings: 12 servings
Tips:
Use room temperature cream cheese to ensure a smooth, lump-free batter.
Allow the cheesecake to cool gradually to prevent cracking on the surface.